1. Saute all veggies in olive oil. When golden brown and softened, add tomato puree, tomatoes, fresh herbs, salt and pepper.
2. Simmer 25 minutes on low heat. Add drained black beans and reheat briefly.
3. Adjust seasoning with salt, pepper and hot sauce. Serve over cooked quinoa, rice or other grain.
If possible, wait and serve the second day for flavors to meld.
Source of recipe: I wrote the recipe.